Chengde Liangfen, of rich nutrients and tender taste, has a history of over 300 years. According to a dictionary of traditional Chinese medicine, Liangfen helps to clear away internal heat and toxic materials, relieves swelling and pain, promotes wound healing and dispels the effects of alcohol.

In the 10th year of Xianfeng’s reign, emperor Xianfeng escaped from Beijing to the Mountain Resort in Chengde due to the invasion from Anglo-French Allied Force. It was said that one day emperor Xianfeng heard of the vendor’s hawking when he was relaxing alongside the lake. Being told by an eunuch that it was a vendor selling liangfen, emperor Xianfeng grew the interest of having a taste. Dressed up like a common businessman, Xianfeng went out of his resort and ordered a bowl of liangfen. Xianfeng found this dish was cool, tender, smooth and rich in flavors. After the meal, when emperor Xianfeng was about to leave, he was stopped and reminded of paying the bill. It struck emperor Xianfeng that he happened to have no money on him. Emperor Xianfeng had nothing but to took off his mandarin jacket and told the vendor change it for cash at the Mountain Resort. The next day, emperor Xianfeng tipped the vendor a large amount of money and employed him as the imperial cook. Here is the legend of Chengde liangfen.

The main ingredients of Chinese jelly noodles include mung bean starch, alum, sesame oil, sesame paste, coriander, vinegar and minced garlic. To make Liangfen, jelly should be made first by stirring the mixture of mung bean starch, alum and water according to certain portions. Then the jelly, after sitting and solidifying, is cut into strips or slices of your preferred thickness. Then seasonings like salt, sugar, vinegar and sesame paste and garnishing including coriander and minced garlic are needed to enrich flavors.

Translator: ZHANG Ruochen